Description
A moist vanilla bean cake layered with juicy peaches and a golden oats crumble topping. This cake blends tender cake, sweet-tart fruit, and a crisp finish for a comforting, crowd-pleasing dessert made with simple, approachable techniques.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 large eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla bean paste
4 ripe peaches, peeled and sliced
1/2 cup rolled oats
1/4 cup brown sugar
1 tablespoon ground cinnamon
4 tablespoons unsalted butter, cubed
Instructions
Preheat oven to 350°F (175°C)
Line a 9-inch round cake pan with parchment paper
In a bowl, combine flour, sugar, butter, eggs, baking powder, baking soda, and salt. Mix until smooth
In a separate bowl, whisk buttermilk and vanilla bean paste, then fold into batter
Pour batter into prepared pan. Smooth surface
Top with sliced peaches arranged in a single layer
For crumble: Combine oats, brown sugar, cinnamon, and cubed butter. Mix until crumbly
Sprinkle crumble over peaches
Bake 45-50 minutes until golden and toothpick inserted in center comes out clean
Cool 10 minutes before slicing
Notes
Use frozen peaches (thawed and drained) if fresh unavailable
Substitute vanilla extract for vanilla bean paste if desired
Store leftovers covered at room temperature up to 2 days
Cake pairs well with vanilla ice cream
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg